Document Type : Research Paper


College of Agriculture , University of Basrah



The purpose of this article is to rank potential methods for extending the shelf life of Arabic bread. The majority popular kind of bread consumed in world is Arabic bread (AB). It is made from wheat flour which is regarded as having little nutritional value, the phonels and moisture were assessed. This investigation looked at the shelf life of arabic bread that was kept at 25 ºC for three days, using two levels of olive leaf extract 4and 8%, at the end of the three-day storage period, The findings showed that the yeast-mold counts in control rose to 5.77 log CFU/g, However those that contain 8% OLWE showed lower value was 3.47 log cfu/g).beside the total bacteria in control rose to 5.95log cfu/g, while those containing 8% OLWE showed lower value than 3 was 2 log cfu/g), the OLWEs had a favorable impact on the wheat loaves' microbiological shelf life when they were kept at 25 °C.


Main Subjects

  1. Katsinis, G., Rigas, F., and Doulia, D. 2008. Synergistic effect of chemical preservatives with ethanol on the microbial shelf life of bread by factorial design. Int.J. Food Sci. Tech. 43:208-215.
  2. Baiano, A., Viggiani, I., Terracone, C., Romaniello, R., & Del Nobile, M. A. (2015). Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes. Czech Journal of Food Sciences, 33(3), 247-253.‏
  3. Mahmmod, A. (2014). Study the effects of olive leaf extract on physio-chemical and sensory traits of mutton meat at low temperature. Assiut Veterinary Medical Journal, 60(143), 1-8.‏
  4. Zugcic, T., Abdelkebir, R., Alcantara, C., Collado, M. C., García-Pérez, J. V., Meléndez-Martínez, A. J., ... & Barba, F. J. (2019). From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota. Trends in Food Science & Technology, 83, 63-77.‏
  5. Difonzo, G., Squeo, G., Pasqualone, A., Summo, C., Paradiso, V. M., & Caponio, F. (2021). The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value. Journal of the Science of Food and Agriculture, 101(8), 3099-3116.‏
  6. Pereira, A. P., Ferreira, I. C., Marcelino, F., Valentão, P., Andrade, P. B., Seabra, R. & Pereira, J. A. (2007). Phenolic compounds and antimicrobial activity ofolive (Olea europaea L. Cv. Cobrançosa) leaves. Molecules, 12(5), 1153-1162.‏
  7. Ajo, R. Y. (2018). Effect of acorn flour substitution on arabic bread properties. Pakistan Journal of Agricultural Sciences, 55(4).‏913-919.
  8. Conte, P., Pulina, S., Del Caro, A., Fadda, C., Urgeghe, P. P., De Bruno, A., & Piga, A. (2021). Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater. Foods, 10(5), 923.‏
  9. DEĞIRMENCIOĞLU, Nurcan, et al. Effects of water extract from Olea euopeae on the shelf life of microbiological and sensory attributes of wheat bread. 2011.‏
  10. Badee, A. Z. M., Moawad, R. K., El-Noketi, M. M., & Gouda, M. M. (2020). Preventive effects of mango kernel, olive and coriander leaves extracts on the quality losses of the refrigerated ground beef patties. Plant Archives, 20, 5705-5716.‏
  11. Abaza, L., Talorete, T. P., Yamada, P., Kurita, Y., Zarrouk, M., & Isoda, H. (2007). Induction of growth inhibition and differentiation of human leukemia HL-60 cells by a Tunisian gerboui olive leaf extract. Bioscience, biotechnology, and biochemistry, 71(5), 1306-1312.‏
  12. Fernandez, U., Vodovotz, Y., Courtney, P., & Pascall, M. A. (2006). Extended shelf life of soy bread using modified atmosphere packaging. Journal of food protection, 69(3), 693-698.‏
  13. Paciulli, M., Grimaldi, M., Rinaldi, M., Cavazza, A., Flamminii, F., Di Mattia, C., ... & Chiavaro, E. (2023). Microencapsulated olive leaf extract enhances physicochemical stability of biscuits. Future Foods, 7, 100209.‏